It is Day Four of Rosie's Christmas Baking Marathon.
And just what did she make today?
Well, sit back, have a glass of wine,
relax, and get vicariously exhausted right along with me.
I made four different goodies today:
Toffee Bars
White Christmas Fudge Mocha Toffee
Cashew Bars
Coconut Macaroons
First, let's start with the Toffee Bars.
And just what did she make today?
Well, sit back, have a glass of wine,
relax, and get vicariously exhausted right along with me.
I made four different goodies today:
Toffee Bars
White Christmas Fudge Mocha Toffee
Cashew Bars
Coconut Macaroons
First, let's start with the Toffee Bars.
2 sticks butter, softened
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped walnuts, divided
1 1/4 cups Nestle Semi-Sweet Chocolate Morsels
Whenever possible, I try to substitute
the cheaper Food Lion brands
for name brands to save money.
One time, I tried Food Lion's chocolate chips,
instead of Nestle's Toll House chips,
and ... big mistake.
Nowhere near close to the flavor.
So don't bother.
Go with Nestle's.
or until nicely browned.
Immediately, sprinkle chocolate chips over top.
2 1/2 cups confectioners sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate
1/2 teaspoon almond extracy
3/4 cup dried cranberries
(I used a mixture of original Craisins and cherry-flavored Craisins.)
3/4 cup toasted almond slices
Refrigerate for at least 2 hours, until firm.
Then peel off foil and cut into one inch squares.
2 sticks unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder
dissolved in 2 tablespoons boiling water
(I used 3 TB of whatever coffee beans (ground) I had.)
2 cups flour
1/2 teaspoon salt
8 ounces bittersweet chocolate, finely chopped
3/4 cup toasted cashews
at moderately high speed until pale and fluffy, about 3 minutes.
for about 18 minutes until the batter got puffy
and the sides pulled away from the edge of pan.
Spread the chocolate over the warm, cooked base.
Delicious.
And finally, Number Four Goodie, Coconut Macaroons.
1 14-ounce package sweetened coconut
1 teaspoon vanilla extract
2 extra-large egg whites, at room temperature
(When your egg whites are at room temperature,
they beat up to a bigger volume. Always have egg whites at room temp.
On the contrary, when you're whipping cream,
have the cream, bowl, and beaters COLD.)
1/4 teaspoon kosher salt
And that is everything I made today.
I've cleaned up the kitchen and I'm ready for bed
and to start all over tomorrow.
Too bad most of you folks aren't my neighbors.
Else I'd be knocking on your door Christmas Eve,
with a big honking goodie basket.
Oh, were you worried about Rosie
keeping up her strength while baking all day?
Not to worry. Mr. Hawthorne prepared lunch for us:
We have the best freakin' leftovers.
Okay, now I'm tired too. Looks good.
ReplyDeleteWow! Very impressive, the toffee bars sound delicious! :)
ReplyDelete